Potato-Topped Chili Loaf

Potato-Topped Chili Loaf

3/4 cup diced onion
1/3 cup saltine crumbs
1 egg
3 tablespoons milk
1 tablespoon chili powder
1/2 teaspoon salt
1-1/2 pounds ground beef

Topping
3 cups hot mashed potatoes (with milk and butter)
1 can (11 ounces) Mexicorn, drained
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1/4 cup thinly sliced green onions
1 cup (4 ounces) shredded cheddar or taco cheese, divided

Combine the first six ingredients; crumble beef over mixture and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375° for 25 minutes or until no longer pink; drain.

Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through. Makes 6 servings.